Cuban Red Beans and Rice

For a filling and delicious vegetarian dinner, try this easy red beans and rice recipe. A mix of fresh herbs like cilantro and dried spices like cumin and pepper give this rice and beans recipe plenty of Cuban flair.

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Cuban Red Beans and Rice

Directions

  1. In a large saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Add 1/4 cup of the cilantro, the oregano, cumin, and black pepper. Cook and stir for 1 minute.
  2. Add beans and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is thickened to desired consistency. Stir in lime juice. Prepare rice according to package directions. Serve beans over rice and sprinkle with remaining cilantro. Serve with lime wedges and/or hot peppers.

From the Test Kitchen

*Tip:

To keep sodium low, use organic vegetable broth or vegetable stock.

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Nutrition Facts (Cuban Red Beans and Rice)

  • Per serving:
  • 369 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 933 mg sodium ,
  • 67 g carb. ,
  • 13 g fiber ,
  • 7 g sugar ,
  • 17 g pro.
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